Started up a sourdough culture last Sunday. Baked with it today and yesterday with very happy results. Previous to the sourdough I had been using a '5-minute bread' recipe and making a large batch on the weekend, then refrigerating it and baking a third at a time enabling us to have fresh bread several times a week without trying to work around a work schedule. Is there any reason I can't do this with soudough? My first three loaves were accomplished by mixing and refrigerating the dough before bed, then in the AM a two-hour first rise, shaping followed by a one-hour rise and bake. This much time I have most evenings. Any suggestions greatly appreciated.